Easy Sourdough Croissants (Printable)

Flaky, buttery croissants with tangy sourdough, an overnight rise, and a crisp, golden finish.

# What You Need:

→ Dough

01 - 2 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons fine sea salt
04 - 1 cup cold whole milk
05 - 1/2 cup active sourdough starter at 100% hydration
06 - 2 tablespoons unsalted butter, softened

→ Butter Block

07 - 1 cup plus 2 tablespoons unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# Step-by-Step:

01 - In a large bowl, combine bread flour, granulated sugar, and fine sea salt. Add cold milk, sourdough starter, and softened butter. Mix until just combined, then knead for approximately 8 minutes until a smooth, elastic dough forms.
02 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
03 - Place 1 cup plus 2 tablespoons cold butter between two sheets of parchment paper. Pound and roll into an 8 by 6 inch rectangle. Chill until firm but still pliable.
04 - On a lightly floured surface, roll dough to a 16 by 8 inch rectangle. Position butter block on one half of the dough, fold the other half over it, and seal all edges firmly.
05 - Rotate dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds like a business letter, wrap in plastic, and chill for 1 hour.
06 - Repeat the rolling and letter-fold process two additional times, chilling for 1 hour between each turn.
07 - After the final fold, wrap the dough and refrigerate overnight for 8 to 12 hours to develop flavor and allow proper lamination.
08 - The next morning, roll dough to a 24 by 12 inch rectangle, approximately 3/16 inch thick. Cut into 12 long triangles using a sharp knife.
09 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the tip underneath. Arrange on parchment-lined baking sheets.
10 - Cover loosely and allow to proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Heat oven to 400°F (200°C).
12 - Whisk together the large egg and milk. Lightly brush the egg wash mixture over each croissant.
13 - Bake for 18 to 22 minutes until golden brown and crisp. Cool slightly before serving.

# Expert Suggestions:

01 -
  • The sourdough starter adds a subtle tang that makes these taste infinitely better than store-bought, and you can actually taste the time you invested.
  • Overnight chilling means you can do the hard work one day and bake fresh pastries for breakfast without waking up at dawn.
  • Once you master the folding technique, you'll feel like a proper baker every single time.
02 -
  • Temperature consistency is everything—if your butter gets too warm during laminating, it bleeds into the dough and you lose those distinct flaky layers; if you're struggling, chill between every single roll instead of every other roll.
  • Your oven's heat matters more than the exact baking time; croissants need high, consistent heat to puff and develop a crisp exterior, so invest in an oven thermometer and don't skip the preheating step.
  • Proofing is done when the croissants look noticeably larger and feel light to the touch, not when they've doubled—underproofed croissants are dense, overproofed ones collapse in the oven.
03 -
  • Use a bench scraper instead of your fingers when working with the dough—it keeps everything cool and gives you better control over thickness and straightness.
  • Tap your folded dough gently with the rolling pin before rolling it out; this redistributes the butter and prevents it from breaking through in random spots.
  • If you see yellow streaks of butter showing through the dough during lamination, stop immediately and chill—those are warning signs that your butter is too warm and about to ruin your layers.
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